Calvados Wine Filling

Name: Calvados Wine Filling
Yield: 3 pounds 8 ounces (1 kg 590 g)
Ingredients: 2½ tablespoons (22 g) unflavored gelatin powder; 4 egg yolks (⅓ cup/80 ml); 1 cup (240 ml) strained liquid from poaching the apples (Step 8), chilled; 5 cups (1 L 200 ml) heavy cream; ¼ cup (60 ml) or 3 ounces (85 g) light corn syrup; ¼ cup (60 ml) Calvados

Preparation info

3 pounds

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Once this filling starts to set up, it cannot be softened by reheating, so do not make it until you are ready to assemble the cakes.

Ingredients

2½ tablespoons (22 g) unflavored gelatin powder
1 cup (240

Garnish

Method

Sprinkle the gelatin over the chilled poaching liquid and set aside to soften.
Beat the egg yolks lightly just to blend them.
Heat the corn syrup to boiling. Whisk the corn syrup into the egg yolks in a thin stream and continue whisking until the mixture is light and fluffy.
Whip the cream to soft peaks. Fold the whipped cream into the yolk